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Meatballs with Ricotta in Milk

kept bytihleigh
recipe bySerious Eats

1/2 pound ground pork
1/2 pound ground veal (or substitute beef)
8 ounces fresh ricotta
2 large eggs, lightly beaten
1/4 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
6 cornichon pickles, chopped
3 pistachios, chopped
3 tablespoons butter
1 cup chicken stock
1/2 cup whole milk
salt and pepper to taste



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